Plum Crazy Cake

13 Aug

I’ll admit, I may be addicted to plums. More specifically, those tiny yellow ones that come out near the end of summer. I buy lots, and shove them in my mouth like popcorn. Lord, I wish I was joking. The addiction continues as I fill up on plums when the different varieties appear at the farmer’s market. By the end of plum season I’m usually sick of them and never set eyes on another plum for approximately a year, until those sinfully delicious plums make their appearance all over again. It’s a vicious cycle. You should see my fruit drawer right now; so many plums.

This week’s market visit yielded a mixed basket that the wonderful lady at Warner’s Orchards offered to put together for me: purple, yellow, peachy, big, small, and a new variety apparently developed in Vineland: the vampire plum.

How utterly appropriate that while I baked this plum cake I was watching True Blood…my secret shame in the form of a television show addiction.

What about this cake, you ask? Well, I’m only one person; my manfriend does not share the same silly hunger for fruit that I do unless you include bananas. But who doesn’t like bananas? Bananas are generally adored by all…no? There is just too high a ratio of plums to Fabi.

Ok, back to plums. This cake is a very simple way to use up fruit….any fruit, really. I grabbed a handful of plums and nestled halves into a simple cake batter. The excitement of the process is mainly in making your plum cake look all artsy and delicious at the same time.

Baking for 40 (ish) minutes and waiting for it to cool are the only things standing in your way of eating this cake. Perhaps the fact that it’s cake will save me from putting too many plums into my belly. Wish me luck. I wish you the same.

Plum Crazy Cake

adapted from Smitten Kitchen

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Pinch of pumpkin pie spice (or cinnamon)
5 tablespoons unsalted butter, at room temperature
3/4 cup dark brown sugar
2 large eggs
1/3 cup coconut oil (or any mild oil)
1 1/2 teaspoons vanilla
5-8 Plums, halved and pitted (depending on size)

Mix the flour, baking powder, salt and spices together.

Beat the butter until it’s soft and creamy. Add the sugar and beat for approximately 3 minutes, then add the eggs, one at a time, and beat for a minute after each egg goes in. Beat in the oil and vanilla. Stir in the dry ingredients but mix only until incorporated.

Make sure there are no dry spots, then scrape the batter into a 8 inch square pan and smooth the top. Arrange the plums cut side up in the batter.

Bake for about 30 to 40 minutes, or until the top is honey brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes during which time the plums juices will seep back into the cake then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up.

Once cool, I dusted mine with powdered sugar. No biggie.

You can wrap the cake and keep it at room temperature for up to 2 days, during which time it will get softer and moister.

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